Peach Ricotta Soufflé

4 Mar

The other morning I decided I wanted to try and re-create a recipe that I had come across a while back… though the problem was, I couldn’t remember for the life of me where I found that recipe, nor could I remember exactly what was in it.. all I knew was it had ricotta.  SO, I went to the drawing board… err… kitchen… yesterday morning, grabbed a cup of coffee, and started whipping together some eggs, ricotta, a little agave syrup, folded in some whipped egg whites, threw some cubed peaches on top and stuck it in the oven. Fast, simple, only 4 ingredients plus a peach (or whatever berries are in season). It couldn’t not be good… I mean, I was basically making a soufflé.  Well what I found out when I stuck my fork in and took a bite, was that it was definitely not the recipe I was trying to recreate… but it was TOTALLY delicious! So even through a “failed” attempt, I came out on the other side with a new recipe to share. It’s healthy, not too sweet, fluffy, and the bottom even has an almost flan-like texture (I think because some of the agave sank to the bottom and settled as it baked).  Needless to say – pretty amazing. :)


Makes about 4 servings (8″x8″ pan)

  • 3 eggs (2 whole, 1 separated)
  • 3/4 cup ricotta (I used skim)
  • 1 tsp vanilla extract
  • 2 tbsp agave syrup (maple syrup or honey would work, too)
  • 1 peach


  1. Preheat your oven to 350 F.
  2. Beat two eggs, ricotta, vanilla and agave together in a small mixing bowl, set aside
  3. Cut up peach, set aside
  4. In a separate bowl, with clean beaters, beat just the egg white of the 3rd egg (discard the yolk) until it forms soft peaks. After you’ve accomplished soft peaks, right away pour the egg white into the ricotta mixture, and gently fold it in with a spatula or wooden spoon until it is just barely fully incorporated (don’t over do it).
  5. Pour the mixture into an 8×8 cake pan, sprinkle the peaches over the top, and place in the oven.
  6. Bake for about 30 minutes, or until the center feels like it’s set (should be soft but slightly springy, and the edges will have puffed up and started to brown). Remove from oven and serve hot! You can drizzle a little maple syrup over the top if you like things on the sweeter side. Enjoy!



One Response to “Peach Ricotta Soufflé”


  1. Light and Fluffy Yogurt Pancakes - July 15, 2012

    […] week, I had some leftover ricotta from my peach ricotta soufflé recipe, so I decided to make ricotta pancakes.  Now, ricotta pancakes are certainly delicious.. and […]

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